Graeme Lindsay

My Passion For Appreciating Whisky

As a proud Scot, passionate about our national spirit, I was privileged to be employed by some of the most prestigious Whisky distilleries in Scotland: Glenmorangie, Dalmore, Ardbeg, and Isle of Jura.

This gave me the opportunity to work with some of the world’s most respected distillers and blenders who would encourage the addition of water to a dram, not just as part of the whisky-making process but also at tastings and masterclasses.

Their reason? Adding water removes the alcohol prickle and opens up the aromas and flavors for greater appreciation. Recent scientific studies have demonstrated that the addition of water enhances the experience.

On discovering that the chemistry of the water makes a difference and that the best water to add is the water that made the whisky, I sensed an opportunity.

'Surely every dram deserves the best possible Spring water?'

And so Uisge Source was born (pronounced ‘oosh-gu​h’ Scottish Gaelic for water). Spring waters from private sources either close to, or from distilleries in the whisky regions of Scotland.

The chemistry of Uisge Source waters matches the chemistry of the waters used in whisky distillation in each region to make the ideal complement for your dram.

And while you listen to the debates about how to drink whisky, perhaps remember what legendary Scottish Entertainer, Chic Murray suggested:

“There are only two rules for drinking whisky:
Rule Number 1 – Never take whisky without water,
Rule Number 2 – Never take water without whisky.”

The Drop That Makes The Dram

Scroll to Top
Scroll to Top